In a small bowl, combine the juniper, salt, sumac, maple sugar, and spicebush berry. Mix all the spices together until evenly distributed. Place the stew meat in a mixing bowl, then drizzle it all over with the oil, tossing to coat each piece. Season the stew meat liberally with the spice mix; use at least 2 tablespoons and toss to make sure each piece is well seasoned. Reserve any remaining seasoning mix.
Heat a large (7-quart) pot with a tight-fitting lid (a Dutch oven is ideal) over high heat. Add the cooking oil. Add half of the seasoned stew meat to the pan and brown on all sides. Remove the browned pieces and set aside in a separate bowl to catch any juices. Repeat with the remaining stew meat.
Reduce the heat to medium and add the diced onion and garlic to the pot. As the onions release their moisture, use a wooden spoon to scrape the bottom of the pan to release all the browned bits from the pan. Cook until the onions are caramelized and golden, then add a cup of water to deglaze the pan, scraping up any remaining flavorful bits from the bottom.
Return the stew meat with any of its resting juices to the pot. Add the beans and prepared hominy, then fill the pot almost to the brim with clean, cold water. Bring the pot to a boil, then reduce to a very low simmer. Cover the pot and cook, stirring occasionally, until the beans, hominy, and stew meat are all tender, about 2 to 3 hours. (Cook time will vary based on the type of bean, size of hominy corn, and the meat itself, but all three should be ready at about the same time).
The beans and corn will absorb quite a bit of the water and infuse their flavor along with the stew meat to create a rich, savory broth. If too much water evaporates as it simmers, add cool water to make sure the stew ingredients are always covered by at least 2 inches of liquid.
When the beans, hominy, and meat are tender, add in the diced winter squash. Bring the mixture back to a simmer and cook until the squash is fork-tender. The amount of liquid you end up with can vary based on how the bean, corn, and meat mixture cooks and how much moisture is in your squash, so add more water if the stew seems to need more broth. Season to taste with additional salt and/or the reserved seasoning mix to add extra punch at the end of cooking.